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Ingredients

• 1 pound boneless pork shoulder, trimmed of excess fat and cut into 12 chunks
• 1½ pounds fresh ham hock or pig's knuckles, cracked by the butcher
• ¾ pound fresh pork skin with ¼-inch layer of hard fat attached
• Salt and freshly ground pepper
• 2 pounds dried white beans, such as Tarbais, Lingots, or cannellini, rinsed and picked over to remove any grit
• ⅓ cup fat from confit or rendered duck fat
• 2 medium onions, chopped
• 3 small carrots, peeled and cut into thin rounds
• ½ pound ventrèche or pancetta, or blanched lean salt pork, in one piece, about 1¼ inches thick
• 1 whole head of garlic, unpeeled, plus
• 4 small cloves garlic, peeled
• 1 large plum tomato, peeled or 1 tablespoon sun-dried tomato paste
• 2 quarts unsalted chicken stock (storebought or homemade—page 405)
• Herb bouquet: 4 sprigs parsley, 2 sprigs thyme, 1 imported bay leaf, and 3 small celery ribs tied together with string
• 6 confit of duck legs (such as Duck Legs Confit Cooked in a Pouch, pages 198–200), drumsticks and thighs separated, or substitute 12 confit of duck wings
• ¼ pound fresh hard pork fat or blanched fat salt pork
• 1 pound Toulouse sausages, fresh garlic-flavored pork sausages, or Confit of Toulouse Sausages (page 298)
• 2 tablespoons fresh bread crumbs
• 2 tablespoons French walnut oil

Description

This Is The Recipe Given To Me By Pierrette Lejanou. The Addition Of Walnut Oil At The Last Moment Brightens The Taste Of The Beans.

Chow